I love Baileys liqueur.
So I decided to dedicate another stunning and gorgeous to this liqueur ….
Entremet Baileys 2020 … a simpler reinterpretation of the Entremet Baileys prepared a couple of years ago (you can find it here).
Mascarpone and vanilla, milk chocolate and Baileys …… a real treat.
You have been so many to prepare the Entremet Baileys of the past ……. I hope you will appreciate this dessert too much as well.

Entremet Baileys 2020

Porzioni 8
Chef Aria

Ingredienti

Almond biscuit 

  • 1/3 cup (75 g) marzipan
  • 1 tbsp (10 g) icing sugar
  • 1 medium (50 g) whole egg
  • 2 scant tbsp (25 g) melted unsalted butter
  • 1 tbsp (7 g) pastry flour
  • 1 tbsp (7 g) potato starch
  • 1/4 tsp (1 g) baking powder
  • A pinch of salt

Mascarpone and vanilla crémeux 

    Vanilla custard

    • 2/3 cup + 1 tbsp (165 g) heavy cream
    • 2 medium (30 g) egg yolks
    • 3 tbsp (45 g) superfine granulated sugar
    • 3.2 g gelatin, 200 bloom (sheets or powder)
    • Seeds from 1/2 vanilla pod

    Mascarpone and vanilla crémeux

    • 5.5 oz (150 g) vanilla custard
    • 1/2 cup less 1 tbsp (100 g)  mascarpone cheese  (Santa Lucia Galbani)

    Milk chocolate and Baileys mousse

    • 3 tbsp + 1 tsp (50 g) full fat milk
    • 5 tbsp + 1 tsp (80 g) Baileys
    • 7 oz (200 g) milk chocolate 40%, Jivara Valrhona
    • 5.4 g gelatin, 200 bloom (sheets or powder)
    • 1 cup + 2.5 tbsp (270 g) heavy cream

    Milk chocolate mirror glaze

    • 4 tbsp + 1 tsp (66 g) water
    • 1/2 cup + 1 tbsp + 2 tsp (125 g) superfine granulated sugar
    • 4.5 oz (125 ) glucose syrup
    • 4 tbsp + 1 tsp (85 g sweetened condensed milk
    • 4.5 oz (125 g) milk chocolate 41%, Alunga Cacao Barry
    • 7.5 g gelatin, 200 bloom (sheets or powder)

    Extra

    • Tempered milk chocolate decorations

    Istruzioni

    Almond biscuit

    1. Heat fan oven at 320F - 160°C.

      Spray a thin layer of cooking spray on a silicone pastry mat and set aside.

      Dice the marzipan and heat with icing sugar in the microwave to loosen.

      Pour the mixture into a pitcher and blend with a hand blender until you get a smooth mixture.

      Pour the mixture into a bowl and whip until soft and fluffy.

      Add melted butter, then sifted powders.

      Pour 120 g of the mixture in a 7 inches (18 cm) mastery ring and bake for 15 minutes.

      Let cool, then with a 6 inches (16 cm) pastry ring, cut a round disc from the biscuit.

      Set aside to assemble (you can wrap in clingfilm and freeze).

    Mascarpone and vanilla crémeux

    1. Soak gelatin sheets in cold water.

      In a mixing bowl, combine egg yolks with sugar and vanilla.

      Bring heavy cream to a boil and pour over yolks and sugar mixture.

      Cook over a medium heat until the mixture reaches 180F - 82°C.

      Out of the heat, add winged gelatin sheets and gently stir to combine.

      Weigh the called vanilla custard (150 g).

      Soften the mascarpone cheese with a spatula.

      Add a small amount of vanilla custard to loosen.

      Add the remaining vanilla custard and mix to combine.

      Pour 225 g of the crémeux in a 6 inches (16 cm) silicone mould (or pastry ring),

      refrigerate for a couple of hours, then freeze.

    Milk chocolate and Baileys mousse

    1. Soak gelatin sheets in cold water.

      Melt chocolate in the microwave.

      Heat milk with Baileys at  175F - 80°C, out of the heat, add wringed gelatin and stir to combine.

      Make a ganache, adding hot mixture, 1/3 at a time, mixing well with a rubber spatula.

      Whip heavy cream until soft peaks form.

      Pour a small amount of whipped cream into the ganache and combine with a whisk.

      Then pour the ganache into the remaining whipped cream and gently mix to combine with

      a rubber spatula.

    Milk chocolate mirror glaze

    1. Soak gelatin sheets in cold water.

      In a pitcher, pour sweetened condensed milk and chopped chocolate.

      Place water, sugar and glucose syrup in a saucepan and bring to 218 F - 103°C.

      Pour the syrup into the pitcher, add winged gelatin sheets and mix with a hand blender

      until smooth and shiny, for at least 2 minutes.

      Refrigerate overnight.

    To assemble

    1. In a 7 inches (18 cm) silicone mould or pastry ring (1.5 inches - 4 cm in high) pour 300 g

      of Baileys mousse and freeze for a couple of minutes.

      Place in the middle the mascarpone and vanilla crémeux, pour 150 g of Baileys mousse

      and smooth the surface with a small spatula.

      Place the almond biscuit in the middle, smooth the edges and freeze for at least 24

      hours.

    To serve

    1. Remove the dessert from the mould and place on a wire rack.

      Heat and blend the mirror glaze and use at 85-95F - 30/35°C.

      Glaze the dessert, decorate with milk chocolate decorations.

      Refrigerate for about 8 hours before serving.

      Enjoy.

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